From the blog

Maltese Rabbit Stew

Cooking Time: 1 Hour 15 Minutes


  • Whole rabbit cut into pieces (the butcher should be able to do this for you - ask them for the livers too)
  • 5 cloves garlic sliced thinly                                             
  • 2 tbs all spice
  • 2 tbs worcestershire sauce
  • 2 tbs tomato paste
  • Salt and pepper
  • 4 onions chopped
  • 2 carrots (1 diced into small pieces and the other carrot cut into quarters)
  • 1 large celery stick sliced
  • 1 can chopped tomato
  • 5 bay leaves
  • 1 tbs oregano
  • 500 ml water
  • 10 small peeled potatoes
  • Half a lemon cut into three pieces
  • ½ cup red wine
  • 2 tbs fresh chopped mint
  • 1 cup peas
  • Olive oil for frying


  1. Sprinkle all spice, salt and pepper, and worcestershire sauce onto the rabbit pieces.
  2. Fry rabbit pieces until well browned in a deep frying pan and set aside.
  3. In the same pan fry onion and garlic for five minutes until lightly coloured.
  4. Add diced carrot, celery and tomato paste and cook for ten minutes.
  5. Add can of chopped tomatoes, oregano and bay leaves and cook on medium heat for a further ten minutes.
  6. Add 500 ml water and rabbit pieces into the frying pan.
  7. Add potatoes, remaining carrot, lemon rind and wine.
  8. Bring to the boil and then simmer for 1hr.
  9. Add peas and cook for a further 15 min.

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